Preheat the oven to 150C, line a large baking tray with parchment paper.
Measure out all the seeds and nuts (almonds, pecan, sunflower, sesame , golden flax ) in a medium size bowl.
Get all your ingredients ready.
Using a food processor, crash the nuts, plus only and make sure to not to grind them too fine, pulse for a few seconds only, you want to make sure you still have some bigger pieces too.
Beat the egg whites with a fork ( no need a hard foam)
The oat fibre is absolutely optional, I add it to my granola for the oat taste and increase the fibre content. (oat fibre is literarily zero carb, zero fat, zero calorie)
Add the melted coconut oil, the beaten egg whites and the water to the dry ingredients and mix thoroughly with a spatula.
You could also use some nut butter instead of the coconut oil, but I just wanted to add the extra more coconut flavour to this recipe.
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Pour the granola mix into the prepared baking tray, you can press it down or you can just loosely spread it on the tray (it bakes quicker if not pressed down)
Bake your granola for 20 minutes on low heat, 150C maximum, then stir and bake it for another 20 minutes.
Don’t over bake it, I have done that mistake a few times, you almost just want to dry it more than bake it, it should only get a small bit of colour, if you see the edges getting brown turn down the heat a bit.
Let the granola cool before taking out of the tray and break it into smaller pieces.
Mix in the freeze dried berries, and store in a cool, dry place in an airtight bag or container.
Serve it with unsweetened almond milk or milk of your choice.
I love mine with the freeze dried berries but this is just as nice with some fresh berries thrown into the bowl right before eating it (if you can’t get some freeze dried berries), watch out for the ingredients in most of dry fruits as in general they are full of sugar, freeze dried or fresh only for keto)